Galaktoboureko (Greek Custard Pie)

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

A homey Greek dessert.

Ingredients Nutrition

Directions

  1. Beat the eggs with the sugar until thick.
  2. Add semolina, milk, zest and vanilla extract.
  3. Cook over a low heat until mixture thickens, stirring continuously.
  4. Remove from heat; stir in 4 tbsp butter.
  5. Butter a baking pan 9x12x2 inches and lay 2/3 of pastry sheets, brushing each sheet generously with melted butter.
  6. The edges of the pastry sheets should come up above the top of the pan.
  7. Spread milk custard mixture over pastry sheets and turn in the edges of the phyllo over the custard.
  8. Cover with remaining pastry sheets, buttering each one generously with melted butter once it gets into the baking pan.
  9. Pour any remaining butter over top.
  10. Cut through the first 3 pastry sheets (no one will kill you if it's 4! Just use a light touch and a very sharp, pointy knife.) in 3 inch squares and sprinkle pastry with water.
  11. Bake in a moderate (350°F-180°C) oven for 45 minutes to 1 hour- until golden on top (not golden-brown).
  12. Allow to cool.
  13. Boil the sugar, water and lemon juice for 5 minutes.
  14. Pour lukewarm syrup over the cooled 'Galaktoboureko'.
  15. Cool before serving.
Most Helpful

OMG ! I made this recipe for Greek Easter - it's my husbands favorite dessert - he said "WOW"! Then he proclaimed "It tastes Greek!" - which I took as a compliment because he is Greek and I am not. He said it was the best he's ever had. Thanks Evelyn!

StaceyZ April 11, 2004

Exactly the way this dessert should taste. Great recipe.

Everything Sweet August 06, 2009

I made a greek dinner last night. We had this for dessert. It was very good. It wasn't difficult to put together. I love the lemony flavor. I added a cinnamon stick to the syrup recipe. Will definetly make again!!

skiingpeaches July 28, 2008